Cherry & Dennis Helper Habitat

Cantonese Crispy Stuffed Crab Claws

百花釀蟹鉗

Cantonese Crispy Stuffed Crab Claws — finished dish

Total time: 55 min
Difficulty: Advanced
Servings: 4 servings

Recipe overview

Whole crab claws are wrapped in springy shrimp paste, crumbed in three layers and fried into crisp golden seafood croquettes.

01

Ingredients

Main ingredients

8 pieces cooked crab claws
400 g peeled shrimp
20 g coriander
1 piece egg

Shrimp-paste seasoning

1 tsp salt
1 pinch white pepper
1 tsp sesame oil
2 tbsp cornflour

Crisp coating

80 g plain flour
120 g breadcrumbs

Frying oil

1 L cooking oil

Cantonese Crispy Stuffed Crab Claws — ingredients

02

Tools

cutting board
knife
large bowl
deep pot
kitchen tongs
thermometer

Cantonese Crispy Stuffed Crab Claws — tools

03

Steps

Cantonese Crispy Stuffed Crab Claws — Pat the crab claws dry and check for loose shell

Step 1

Pat the crab claws dry and check for loose shell

Pat the crab claws dry and check for loose shell.

Cantonese Crispy Stuffed Crab Claws — Devein the shrimp and pat them completely dry

Step 2

Devein the shrimp and pat them completely dry

Devein the shrimp and pat them completely dry.

Cantonese Crispy Stuffed Crab Claws — Chop the shrimp into a sticky paste with fine pieces

Step 3

Chop the shrimp into a sticky paste with fine pieces

Chop the shrimp into a sticky paste with fine pieces.

Cantonese Crispy Stuffed Crab Claws — Stir shrimp paste with salt, white pepper, sesame oil and cornflour in one direction until springy

Step 4

Stir shrimp paste with salt, white pepper, sesame oil and cornflour in one direction until springy

Stir shrimp paste with salt, white pepper, sesame oil and cornflour in one direction until springy.

Cantonese Crispy Stuffed Crab Claws — Chill the shrimp paste for fifteen minutes and divide it into eight portions

Step 5

Chill the shrimp paste for fifteen minutes and divide it into eight portions

Chill the shrimp paste for fifteen minutes and divide it into eight portions.

Cantonese Crispy Stuffed Crab Claws — With wet hands, shape each portion into an oval around the base of a claw

Step 6

With wet hands, shape each portion into an oval around the base of a claw

With wet hands, shape each portion into an oval around the base of a claw.

Cantonese Crispy Stuffed Crab Claws — Dust each stuffed claw lightly with flour

Step 7

Dust each stuffed claw lightly with flour

Dust each stuffed claw lightly with flour.

Cantonese Crispy Stuffed Crab Claws — Dip in beaten egg, then press on breadcrumbs evenly

Step 8

Dip in beaten egg, then press on breadcrumbs evenly

Dip in beaten egg, then press on breadcrumbs evenly.

Cantonese Crispy Stuffed Crab Claws — Heat the oil in a deep pot to 170°C

Step 9

Heat the oil in a deep pot to 170°C

Heat the oil in a deep pot to 170°C.

Cantonese Crispy Stuffed Crab Claws — Fry the claws in two batches for four to five minutes each

Step 10

Fry the claws in two batches for four to five minutes each

Fry the claws in two batches for four to five minutes each.

Cantonese Crispy Stuffed Crab Claws — Lift out when the shrimp centre reaches 74°C and the coating is golden

Step 11

Lift out when the shrimp centre reaches 74°C and the coating is golden

Lift out when the shrimp centre reaches 74°C and the coating is golden.

Cantonese Crispy Stuffed Crab Claws — Rest for two minutes and serve with coriander

Step 12

Rest for two minutes and serve with coriander

Rest for two minutes and serve with coriander.

Common mistakes

Wet shrimp or under-mixed paste will loosen and separate from the claw during frying.

Tips

Let the coating set before turning each batch so the oval shape stays intact.